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Chè Thái: Vietnamese Fruit Cocktail Dessert

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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 glasses
Ingredients Method

Ingredients
  

Sweetened coconut milk
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup whole milk or half-and-half
  • 1/2 cup granulated sugar
  • 1/4 teaspoon fine sea salt
Fruit and mix-ins
  • 1 cup jackfruit fresh or canned and drained, cut into thin strips
  • 1 cup young coconut meat fresh, frozen and thawed, or canned and drained
  • 1 can (8 oz) palm seeds (attap chee) drained
  • 1/2 cup nata de coco drained
  • 1 can (15 oz) tropical fruit cocktail or lychees drained
  • 1 tablespoon basil seeds optional; soaked in 1/3 cup water 10 minutes
  • 1/2 cup red rubies optional; cooked per package directions
  • 3 cups crushed ice

Method
 

  1. Mix the coconut milk: combine coconut milk, whole milk, sugar, and salt in a large bowl or pitcher; stir until sugar dissolves. Taste and add sugar if needed. Cover and refrigerate at least 1 hour until thoroughly chilled.
  2. Prep the fruit: cut jackfruit into thin strips and young coconut meat into similar ribbons. Drain palm seeds, nata de coco, and canned fruit completely.
  3. Soak the basil seeds (if using): stir into cold water, rest 10 minutes until they swell into clear beads, then drain.
  4. Assemble: divide crushed ice among six tall glasses. Layer in jackfruit, coconut meat, palm seeds, nata de coco, and fruit cocktail — a handful of each per glass. Pour cold sweetened coconut milk over, filling to about 3/4 of each glass. Top with basil seeds and red rubies if using.
  5. Serve immediately with long spoons and wide straws, stirring once or twice before eating.